Pumpkin Butter No. 2 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
16 ounce: Can solid-pack pumpkin 2/3,
1/4 cup: Honey,
-cup firmly packed brown,
1/4 t: Ground cinnamon,
-sugar,
DIRECTIONS
1 t: Lemon juice,
1/8 t: Ground cloves,
Directions:
In medium saucepan, combine pumpkin, brown sugar, honey, lemon juice,
cinnamon, and cloves. Bring to a boil over medium-high heat, stirring
frequently. Reduce heat; simmer 20 minutes, or until thickened,
stirring occasionally. Ladle mixture into clean jars or freezer
containers. Cover with lids. Store in refrigerator several weeks or
freeze for several months. Yield: 2 cups.
Submitted By EARL SHELSBY On 11-23-94
Source from luhu.jp
cinnamon, and cloves. Bring to a boil over medium-high heat, stirring
frequently. Reduce heat; simmer 20 minutes, or until thickened,
stirring occasionally. Ladle mixture into clean jars or freezer
containers. Cover with lids. Store in refrigerator several weeks or
freeze for several months. Yield: 2 cups.
Submitted By EARL SHELSBY On 11-23-94
Source from luhu.jp